This creamy, cold pasta salad is packed with well-drained tuna, crisp celery, and finely diced red onion for crunch in every bite, while sweet pickle relish adds little pops of tangy flavor throughout. The dressing comes together with a smooth mustard-and-vinegar base, seasoned with paprika and a touch of sugar to balance the tang, then gets whisked until silky before it's tossed with the pasta. A long chill in the fridge lets everything soak up that dressing, so the pasta turns cold, creamy, and fully seasoned by the time you're ready to serve. Finished with a scatter of fresh parsley, it's the kind of make-ahead dish that tastes even better the next day. This one is a solid pick for a gluten free lunch spread, picnic table, or potluck side.
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Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until tender, about 8–9 minutes. Drain through a colander, rinse under cold running water until completely cool, and shake off excess water.
In a small mixing bowl, whisk together the vegan mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth and uniform.
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